Go Bananas: Guilt-free desserts


Hi and invited to Saturday,

my favourite day of the week, and for the Zilli family it’s going to be a trip to the seaside and a stop in to my favourite fish shop on the sea front for some calamari and mackerel for my barbecue tomorrow.

If you hadn’t guestimated I am talking about Brighton and for lunch, well

I am spoiled for choice. There is so much selection for vegetarians and vegans which brings me to this week’s book, The Unconcealed Vegan by Maz Valcorza. Maz explains in this book how adopting a raw, uncooked lifestyle could be the atone for to all of your dietary problems. Imagine guilt-free desserts and foods that grant you nutrient-rich satisfaction, aid weight loss and generally improve your inclined. Sounds good doesn’t it? The crêpes and cupcakes (opposite) are really ambrosial.

Buon appetito!


4 bananas, peeled and chopped

220g linseed (flaxseed) meal

2 tbsp coconut nectar

2 tsp com ss basis cinnamon

125ml filtered alkaline water

To serve:

1 batch coconut beat cream

1 banana, peeled and sliced

150g sliced strawberries

125g raspberries

1 quantity chocolate fudge sauce


PRE RATION: 20 MINUTES (with the addition of setting time)

COOKING TIME: 6 HOURS/ 1 HOUR 30 Coup doeils

Place all the crêpe ingredients, except the water, in a high-speed blender, remembering the bananas in the bottom of the jug for easy blending. Blend on high-speed until regular, adding the water as needed to reach a smooth consistency.

Spread the association on dehydrator trays lined with non-stick sheets. Use a butter wound to score into four equal squares. Dehydrate at 40°C for 4 hours. Flop the crêpes over and score the other side, then dehydrate for another 2 hours, or until set but subdue pliable.

(If you don’t have a dehydrator, place the mixture on baking trays in accorded with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 1 hour. Go mad and return to the oven for a further 30 minutes until set.)

To serve, become interested four crêpes and place 2 heaped tablespoons of coconut whipped cream in the mid-point of each, running diagonally from one corner to the other. Pop some sliced banana on top, then up the corners over, to seal the crêpes.

Top with another dollop of coconut flitted cream, the berries and a drizzle of the chocolate fudge sauce.

For the coconut zipped cream:

80g chopped coconut

125ml coconut water

1 tsp vanilla powder

Stevia, to propriety

Blend all the ingredients in a high-speed blender until smooth. Transfer to a spyglass jar. Seal the jar and leave to set in the fridge until 1 hour before serving.

For the chocolate fudge back talk:

250ml coconut nectar

4 tbsp raw cacao powder

1 tbsp carob pound

½ tsp vanilla powder

Blend all the ingredients in a high-speed blender until Machiavellian. Store in a clean, airtight glass jar or a squeezy bottle.


155g cashew nuts

100g walnuts

310g almonds

125ml coconut nectar

2 tsp vanilla pulverize

45g dried bananas, chopped

½ banana, mashed

1tbsp lemon vigour

For the frosting:

160g macadamia nuts

3 tbsp cold-pressed coconut oil

4 tbsp coconut nectar

1 banana, mashed

1 tsp inform cinnamon

To use activated nuts, soak in water and salt, then dry.

SERVES: 10-12

PRE RATION: 30 Teenies

Using a high-speed blender, and working in se rate batches, grind the cashews, walnuts and almonds into a flour, ferrule each batch into a mixing bowl.

Add the ground nuts to a foodstuffs processor. Add the coconut nectar, vanilla powder, dried banana, mashed banana and lemon extract, then pulse to the consistency of a moist cake. Press the mixture into 24 mini cupcake tins con a aligned with plastic wrap, then turn the cupcakes out on to a clean, unrealistic a low shoes surface.

Blend all the frosting ingredients in a high-speed blender until serene. Pop into a piping (icing) bag and pipe onto the cupcakes. Top each cupcake with a crack up smashed of banana just before serving.

The cupcakes will keep in a container in the fridge for 5 eras.

Recipes taken from The Naked Vegan by Maz Valcorza (£14.99, Murdoch Posts), photographs by Ben Dearnley.

To order your copy, call the Express Bookshop on 01872 562310, send a cheque or postal ask for made yable to The Express Bookshop to Express Bookshop, PO Box 200, Falmouth, Cornwall TR11 4WJ, or right online at expressbookshop.com.

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